| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Vegetables, Dairy | Dutch | 4 | Bowls | |
INGREDIENTS
| 1 | c | Thinly sliced onions |
| 2/3 | c | Thinly sliced carrots |
| 2 1/2 | c | Low-fat or fat-free chicken |
| or vegetable stockor | ||
| water | ||
| 1/2 | t | Dried chives |
| 1/2 | t | Dried mixed herbs |
| ds | Salt | |
| Lots of ground pepper | ||
| 1/4 | c | Quick oats |
| 2/3 | c | Evaporated skimmed milk |
INSTRUCTIONS
Bring the stock or water to a boil in a good-sized saucepan or small Dutch oven. Add the onions, carrots, chives, mixed herbs, salt and pepper. Lower the heat and simmer 15 minutes or until the carrots are tender. Sprinkle in oats, add milk, and cook gently, uncovered, for 5 minutes. Serve very hot. This makes enough to fill four of my favorite soup bowls exactly. Posted By asg36656@uxa.cso.uiuc.edu (Kristin Satterlee) On rec.food.recipes or rec.food.cooking From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 123
Calories From Fat: 38
Total Fat: 4.5g
Cholesterol: 12.2mg
Sodium: 104.2mg
Potassium: 392.1mg
Carbohydrates: 14.9g
Fiber: 1.7g
Sugar: 7g
Protein: 7.1g